A True Gallic Classic

This finely-balanced appetiser combines delicacy of appearance and subtlety of nimble flavours, that delivers more than just a simple curtain-raiser for the palate. It’s a formidable French masterpiece - a light foam of potato flavoured with fresh sea urchin, Oscietra caviar, lemon zest and Champagne lobster sauce. The potato sea urchin foam is creamy, as is the Champagne sauce which contains lobster, fish stock, shallots and mushroom, while the garnish of Oscietra caviar is offset by lemon zest and olive oil. A true Gallic classic.

Wine Companion:  The complexity of this lovely dish needs a slightly versatile wine, and I propose the Italian blend of Sauvignon Blanc and Gewürztraminer called Poggio Argentato  produced by Fattoria Le Pupille in the south of Tuscany. This wine was just scored highly by James Suckling and is worth every point awarded.

For more delights contact: mandarinoriental.com & andamanwineclub.com